Ingredients:

  • 1/4 cup Unsalted Butter
  • 1/2 medium Yellow Onion, finely diced
  • 1 cup Matchstick Carrots (110g)
  • 2 cloves Garlic, minced
  • 1/4 cup All-purpose Flour (30g)
  • 2 cups Low-sodium Chicken Broth (480ml)
  • 2 cups Half-and-Half (480ml)
  • 1 lb Fresh Broccoli, florets and finely chopped stems (450g)
  • 8 oz Extra Sharp Cheddar Cheese, freshly grated (225g)
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 4 Small Sourdough Boules, approx. 15cm (6 inches) each
  • 1 tbsp Melted Butter
  • 1/2 tsp Garlic Powder

Instructions:

  1. Melt the 1/4 cup butter (55g) in a large pot over medium heat. Add the onion and carrots, cooking for about 5 minutes until the onions are translucent and fragrant.
  2. Stir in the minced garlic and cook for 1 minute until you smell the sharp aroma.
  3. Sprinkle the 1/4 cup flour (30g) over the vegetables. Stir constantly for 2 minutes. Note: This cooks out the raw flour taste and creates a nutty base.
  4. Slowly pour in the chicken broth and half and half, whisking continuously until the mixture is smooth and begins to thicken.
  5. Add the broccoli florets and stems. Reduce heat to low and simmer for 15 minutes until the broccoli is fork tender.
  6. While the soup simmers, cut the tops off the sourdough boules and hollow out the centers.
  7. Brush the inside of the boules with melted butter and garlic powder. Bake at 175°C (350°F) for 5 minutes until the edges are crisp and golden.
  8. Stir in the nutmeg, salt, and pepper.
  9. Turn off the heat. Add the grated sharp cheddar one handful at a time, stirring gently until the cheese is completely melted and the soup is velvety.
  10. Ladle the hot soup into the toasted bread bowls and serve immediately.